Prep time: 20 minutes Cook Time: 20 Minutes Serves 6
INGREDIENTS
2.5 cups Mushrooms (button, brown mushroom of choice)
1 cup Black beans, canned or cooked
1 cup Breadcrumbs (for gluten free, substitute with cooked Quinoa)
½ cup Onion, diced
½ cup Cottage cheese (optional)
¼ cup Nutritional yeast
1 tbsp Soya sauce
2 garlic cloves, minced
2 tsp Cumin
To taste Black pepper
To taste Salt
¼ cup Parsley (or other fresh herbs)
DIRECTIONS
1. Preheat the oven to 325F. Line a baking sheet with parchment paper and set aside
2. In a food processor, separately pulse the onions, then the black beans, then the mushrooms until coarsely chopped, removing each from food processor, and set aside in a large bowl.
3. Add the remaining ingredients, ( breadcrumbs, nutritional yeast, parsley, soya sauce, garlic powder, cumin, black pepper and salt)
4. Combine it well then add in the cottage cheese if using. Taste for seasoning.
5. If mix is a little wet, add more breadcrumbs or nutritional yeast to help bind it.
6. Line a ⅓ cup measure with a piece of plastic wrap. Scoop the dough into the cup and turn out onto the sheet pan. Use a metal spatula to flatten. Repeat until all of the dough is used up.
7. Bake for about 20 minutes. 8. Remove from oven and allow to cool for about 5-7 minutes prior to removing them from the tray. Burgers will seem soft but will firm up once cooled.